Ruby Grapefruit Marshmallows

Method

These light, aerated ruby chocolate marshmallows hide a sharp grapefruit and Timut pepper pâte de fruit centre, made with Callebaut Ruby Chocolate RB2 and Ravifruit Raspberry Purée. A striking pink addition to petit four selections, afternoon teas and confectionery counters.

Ingredients

Ruby Marshmallow

• 187g caster sugar
• 62g Belgosuc Invert Sugar Paste (SCA107)
• 110g Callebaut Ruby Chocolate RB2 (SCC1628)
• 3g Callebaut Cocoa Butter in Callets (SCC1413)
• 125g Ravifruit Raspberry Puree (SCF0865A)
• 78g Belgosuc Invert Sugar Paste (SCA107)
• 82g gelatine mass
• 1g citric acid
• Caster sugar for dusting and coating

Grapefruit Pâte de Fruit

• 20g grapefruit peel
• 1g Timut pepper
• 460g pink grapefruit puree
• 44g Confectionery Glucose Syrup DE60 (SCA120)
• 9g MSK Pectin Slow Set (SCA132)
  310g caster sugar
• 6g citric acid

Method 

Ruby Marshmallow

1. Melt the ruby chocolate and cocoa butter together to 40°C, then incorporate the 1g of citric acid.
2. Warm the sugar, the 62g of invert sugar and the raspberry puree to 110°C.
3. Pour the hot syrup over the 78g of invert sugar and the gelatine mass.
4. Whip in a stand mixer until aerated but still warm.
5. Fold the melted ruby chocolate into the whipped base and mix thoroughly.
6. Pipe into lightly oiled moulds and dust with caster sugar.

Leave to set overnight. Unmould the next day and coat evenly in caster sugar.
 

Grapefruit Pâte de Fruit

1. Blanch the grapefruit peel three times and set aside.
2. Finely grind the Timut pepper and reserve.
3. Whisk the 310g of caster sugar together with the pectin.
4. Combine the grapefruit puree, glucose syrup, blanched peel and the pectin-sugar mix; emulsify with a hand blender until the peel is reduced to tiny specks.
5. Bring to the boil and cook to 106°C.
6. Remove from the heat and stir in the 6g of citric acid and the ground pepper.
7. Dispense immediately into moulds using a warmed sauce funnel.

Assembly

1. Unmould the grapefruit pâte de fruit.
2. Place a piece of filling inside each marshmallow cavity.
3. Serve at room temperature for the best flavour and texture.
4. Storage: 16–18°C in an airtight container, away from humidity. Shelf life 2–3 weeks.